The fresh pine nut and basil pesto is easy to make but I will spend lots of time with tips that are a must-read so this pesto is perfectly seasoned and not bitter as many things can spoil the taste.
This is a super easy and economical way to dress up plain pasta for gourmet-tasting meals.
We have a list below of even toppings and nuts to use to make the best pesto you've ever eaten freshly made, it is best to use only fresh ingredients period do not change the formula except seasonings.
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Easiest Steps to Making the Best Pesto
- toast the nuts in a small frying pan in olive oil
- add all the ingredients except the olive oil to a food processor
- place on the pulse button and not high-processing
- make a paste then stir in the olive oil
- serve on your favorite kind of pasta
- scroll down to our recipe card for exact measurements with the completed instructions
Tips for Making the Best Pesto for Pasta
- toast the nuts first for a deep rich flavor in the pesto
- this recipe formula works best with tender herbs like parsley, dill, cilantro, tarragon, chives, chervil, sorrel, mint and basil
- do not use basil that has flowered it will be bitter
- garlic roasted will also give the pesto a robust flavor and a deep garlic taste
- only use fresh peeled garlic not powder or processed
- process on the pulse button so the blades do not get heated and make the basil leaves bitter
- use only fresh nuts, older expired nuts will make the pesto bitter
- almonds, pistachios, macadamia, walnuts, pecans, can be substituted for pine nuts
- sesame seeds, pumpkin seeds and sunflower seeds can be used for nut allergies
- always season to taste you may like more or less
- do not add the extra virgin olive oil to the food processor this can turn the pesto bitter
- keep the leftovers in the refrigerator for no more than two days
- store in covered glass jars, not plastic, mason jars are perfect for this for up to 2 weeks
More Pasta Topping Suggestions when Using Freshly Made Pesto
- cayenne pepper,
- minced artichoke hearts
- crispy bacon
- boiled egg slices,
- sliced cucumbers,
- chickpeas,
- chicken instead of tuna
- tiny shrimp or crab meat
- capers
- green or black olives
- diced onion
- chopped celery
- sliced mushrooms
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Yield: 6
Italian Basil Pesto Sauce Recipe
Pesto combines fresh garlic, basil, nuts, olive oil and cheese to make a delicious topping for cooked pasta.
Prep time: 5 MinInactive time: 4 MinTotal time: 9 Min
Ingredients
- 1/2 cup fresh basil leaves
- 1/2 cup pine nuts toasted, ( or substitute pistachios, walnuts, pecans, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin seeds)
- 1/4 cup fresh flat-leaf Italian parsley
- 1/4 cup fresh grated Parmesan or Pecorino Romano grated cheese ( grate the cheese off a block not pre-grated)
- 2 or 3 large cloves of minced garlic (to taste)
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper to taste
- Note: I suggest using Sunflower seeds for their creamy texture in place of nuts for nut allergies.
Instructions
- Saute the nuts in butter or olive oil just until golden, it will bring out a deeper flavor.
- Combine all ingredients EXCEPT olive oil in a food processor or blender.
- A process on the pulse (and not high speed) is recommended for a fine paste to keep any heat from the blades that may make the leaves bitter.
- Pour into a bowl and stir in the olive oil (if you add olive oil to the food processor it can make a bitter taste in the pesto so do not add it to the food processor)
- Taste and adjust seasonings if necessary with salt, pepper and for heat add red pepper flakes.
- Serve over hot homemade pasta noodles or use as a spread on banquette bread slices for bruschetta and broil the top with melted cheese.
- Makes about 1 cup.
- Refrigerate leftovers in a glass-covered jar for up to 2 weeks.
Notes
Tips for Making the Best Pesto for Pasta
- toast the nuts first for a deep rich flavor in the pesto
- this recipe formula works best with tender herbs like parsley, dill, cilantro, tarragon, chives, chervil, sorrel, mint and basil
- do not use basil that has flowered it will be bitter
- garlic roasted will also give the pesto a robust flavor and a deep garlic taste
- only use fresh peeled garlic not powder or processed
- process on the pulse button so the blades do not get heated and make the basil leaves bitter
- use only fresh nuts, older expired nuts will make the pesto bitter
- almonds, pistachios, macadamia, walnuts, pecans, can be substituted for pine nuts
- sesame seeds, pumpkin seeds, and sunflower seeds can be used for nut allergies
- always season to taste you may like more or less
- do not add the extra virgin olive oil to the food processor this can turn the pesto bitter
- keep the leftovers in the refrigerator for no more than two days
- store in covered glass jars, not plastic, mason jars are perfect for this for up to 2 weeks
More Pasta Topping Suggestions when Using Freshly Made Pesto
- cayenne pepper,
- minced artichoke hearts
- crispy bacon
- boiled egg slices,
- sliced cucumbers,
- chickpeas,
- chicken instead of tuna
- tiny shrimp or crab meat
- capers
- green or black olives
- diced onion
- chopped celery
- sliced mushrooms
Nutrition Facts
Calories
136.94Fat (grams)
13.62 gSat. Fat (grams)
1.91 gCarbs (grams)
2.2 gFiber (grams)
0.58 gNet carbs
1.65 gSugar (grams)
0.47 gProtein (grams)
3.1 gSodium (milligrams)
51.98 mgCholesterol (grams)
4.33 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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